Monday, October 28, 2013

Spicy Black Bean and Baby Kale Soup

For whatever reason it was freezing cold in my office building today. By the time I left all I could think about was warm soup.  I had a few things on hand that seemed as if they would come together for a quick soup.

For as thrown together as this was it sure did come out great. The recipe makes quite a bit so there are leftovers for lunches this week and probably some to go in the freezer as well.

With the weather getting colder putting some soup in the freezer sounds like a great idea to me, plus it was a good way to use up the baby kale I had in the fridge. I don't know about your supermarket, but mine sells baby kale in absolutely huge containers! Not that I am complaining, mind you.

This came out on the spicy side, so if you are not a big fan of spice you can cut back on (or omit) the red pepper flake.  After being cold all day today I think the extra spiciness was a nice touch.

Spicy Black Bean and Baby Kale Soup

1 small onion, chopped
2 carrots, cut into coins
3 celery stalks, chopped
2 cloves garlic, minced
1 cup grape tomatoes, quartered
1 tbsp olive oil
1 can black beans, rinsed and drained
1 tbsp Italian seasoning
4 large handfuls baby kale
1 tsp red pepper flake
7 cups vegetable stock
Salt and pepper to taste

In a large pot over medium heat add the olive oil. Once hot add the onion, carrot, celery and garlic.  Season with salt and pepper.  Saute until vegetables start to soften.

Add the vegetable stock and allow to heat through.  Add the Italian seasoning, black beans and red pepper flake.  Reduce heat to low and cover. Simmer for about 15 minutes. Add the grape tomatoes and re cover and simmer another 15 minutes.

Serve hot.

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